Roasted Swiss Chard with Feta

"This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters."

Directions

Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.

Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.

Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Most Helpful Positive Review

Aug 22, 2011

Stunningly good! The crispy edges on the chard really make this dish. I added a chopped up red bell pepper to the bottom layer and the flavors blended together nicely. I also used fat-free feta. I had to keep myself from eating the entire pan!
Edited to add: I tried this again tonight, using kale instead of chard and goat cheese crumbles instead of feta. Gonna have to give it 5 stars as well. Served it on top of a lemony pasta. So good.

Most Helpful Critical Review

Oct 04, 2011

I really enjoyed the crispy chard leaves, but disliked the rest of the recipe. Chard stems taste like beets to me (which I never had a taste for) and 4 oz of feta was way too much. A little goes a long way.

I've never had Swiss Chard before, so decided to try this. What a nice surprise! I substituted parmesan for feta because of my boys preference, added a splash of balsamic vinegar, and cut the olive oil in half. My 16 yr old son really like the leaves, but not the stems, and my 10 yr old son said "yeah, its okay". I loved it! Just waiting for my husband to try when he gets home from work.

Fantastic dish! My husband was dubious and announced he wouldn't be having the chard dish. He then ate half the pan!
I used the leftover to make a quiche the next day and it was wonderful. (quiche with 2 eggs and 2/3 of a small 35% cream container)

Wow, so delicious! My garden has been producing lots of swiss chard, and it has been ornamental thus far, since my husband doesn't like the flavor... or so we thought! The top layer of chard got crispy, almost like a kale chip, and the bottom cooked perfectly. Can't believe how roasting the chard changes it flavor (from my usual cook in bacon and onions on the stove flavor.) I love this recipe, also devine when you throw in a couple cloves of crushed garlic. I can't wait to try some red bell pepper or walnuts in this as other reviewers suggested. Also, I made the mistake of oversalting the first time- feta alone is enough salt for us! Drooling still, thanks for sharing!

We got 2 giant leaves from a kids event at a local farm today. Not having the heart to toss them and wondering what they would taste like I deced to try this dish. 2 large leaves was enough of a side for a family of 4. My 7 and 9 yr old LOVED it. I was so excited they liked another green veggies. WIll be making this again for sure. Followed exactly.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.